Description
This Tuscan White Bean Soup is a warm, hearty, and comforting Italian classic. Loaded with creamy white beans, fresh vegetables, and aromatic herbs, it’s perfect for cozy dinners, meal prep, or family gatherings. Easily customizable with protein, grains, or extra veggies, it’s a wholesome soup everyone will love.
Ingredients
Vegetables & Aromatics:
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 cups kale or spinach, chopped
Beans & Broth:
3 cups cannellini beans (or great northern), soaked or canned
6 cups low-sodium chicken or vegetable broth
Herbs & Seasoning:
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 tsp salt (adjust to taste)
½ tsp black pepper (adjust to taste)
1 tsp lemon zest (optional)
Optional Protein Additions:
1 cup turkey sausage, chicken sausage, or shredded chicken
Finishing Touches (Optional):
¼ cup grated Parmesan or pecorino cheese
Drizzle of extra virgin olive oil
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook for 1–2 minutes until fragrant.
Stir in beans and broth. Bring to a boil, then reduce to a simmer.
Add rosemary, thyme, and bay leaf. Season with salt and pepper. Simmer for 30–40 minutes until beans are tender.
Optional: Add protein 10–15 minutes before the end of cooking.
Add chopped kale or spinach 5 minutes before serving. Remove herb bundle and bay leaf.
Finish with lemon zest and a sprinkle of grated cheese. Serve hot with crusty bread.
Notes
Slightly undercook beans initially if you plan to reheat the soup later; they’ll finish cooking during reheating.
Swap in vegetable broth and skip meat for a vegetarian or vegan version.
Add orzo, barley, or farro for a more filling, hearty soup.
Garnish with fresh parsley or drizzle of olive oil for extra flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6